Roasted Vegetable Salad with Feta

Yield: 4 servings
Prep Time: 30 minutes
Recipe: Ines Yanai
Photo & Styling: Nimrod Saunders

Ingredients:

• 1/2 container Tnuva Feta Sheep’s Cheese
• 2 red peppers
• 1 green pepper
• 2 jalapeno peppers
• 1 cup cherry tomatoes
• 1 Spanish onion
• 1/3 cup olive oil
• Juice from one lemon
• 1/2 teaspoon salt
• 1/2 teaspoon garlic granules
• 1 teaspoon ground caraway seed (optional)
• 3 tablespoons thyme leaves

Instructions

1. Preheat oven to 400ºF.
2. Put the peppers, onion and the tomatoes on a baking pan. Roast in the oven until cooked through.
3. Peel the peppers and slice into very thin slices or dice. Put into a medium bowl and toss with the salt, garlic granules, caraway seed if using, olive oil and lemon juice.
4. Transfer to a serving dish. Add the cherry tomatoes. Sprinkle Feta on top and decorate with thyme leaves.